CHERRY, CHIP, CHIP COOKIES, Cookies

CHERRY CHIP COOKIES:

CHERRY, CHIP, COOKIES, CHIP COOKIES,


INGREDIENTS

  • 1 Cherry Chip cake mix
  • 1 egg
  • 1 stick of butter, softened (that’s equal to 1/2 C)
  • Frosting (store bought or homemade and add color if you want)
CHERRY, CHIP, COOKIES, CHIP COOKIES,


INSTRUCTIONS

Preheat your oven to 350 degrees.
Combine your cake mix, egg and butter and stir until well mixed. (Electric beater works best.)
Roll into 1 inch balls and place on cookie sheet.
Bake for 9-11 minutes. Flatten slightly if needed when they come out.
Allow them to cool.
When they are cooled, pipe your frosting onto one cookie and then sandwich it with another.
And you’re done! Couldn’t be easier to make these cherry chip cookies!
CHERRY, CHIP, COOKIES, CHIP COOKIES,

CHERRY CHIP COOKIES:

CHERRY, CHIP, CHIP COOKIES, Cookies

via simple cooking, recipe http://bit.ly/2G3Q71R

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Cookies, RED VELVET, VALENTINE’S DAY, WHOOPIE PIES

RED VELVET WHOOPIE PIES – PERFECT VALENTINE’S DAY COOKIES

RED VELVET, WHOOPIE PIES, VALENTINE’S DAY, COOKIES,


INGREDIENTS

RED VELVET, WHOOPIE PIES, VALENTINE’S DAY, COOKIES,


INGREDIENTS

  • 1 Red Velvet Cake Mix
  • 1 stick (1/2 C) margarine, softened
  • 1 egg
  • Frosting (homemade or store bought-whichever you prefer)
  • Mini Valentine’s Cookie Cutters

INSTRUCTIONS

Preheat your oven to 350 degrees.
Combine your cake mix, margarine and egg with an electric mixer till well mixed.
Roll into balls that are about an inch and a half in size. Place them on a cookie sheet, gently press them down so that they are slightly flattened.
Bake for 9-11 minutes.
Allow them to cool.
Once they are cool go ahead and cut shapes into the cookies-just one side of each cookie.
Frost with cream cheese frosting (use your favorite recipe or keep it simple and use store bought). Then sandwich the cookies.

RED VELVET WHOOPIE PIES – PERFECT VALENTINE’S DAY COOKIES

Cookies, RED VELVET, VALENTINE’S DAY, WHOOPIE PIES

via simple cooking, recipe http://bit.ly/2Gf387V

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Cookie, Cookies, Grinch, Holiday, holiday cookie

Brightly colored Grinch Cookies for your holiday cookie tray!

INGREDIENTS

1 cup unsalted butter softened
1⅔ cup sugar
2 large eggs
2 teaspoons vanilla extract
3-5 drops bright green food coloring*
3⅓ cups all-purpose flour
2 teaspoons corn starch
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1½ cup red and green M&Ms (pus additional ½ cup for topping cookies, if desired)

INSTRUCTIONS

Combine butter and sugar in a large bowl and use an electric mixer to beat until well-combined and light and fluffy (about 1 minute).
Add eggs, one at a time, beating well after each addition.
Stir in vanilla extract and food coloring, until well-combined.
In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
Set mixer to low speed and gradually stir dry ingredients into butter mixture. Add ingredients and stir until well-incorporated.
Fold in M&M candies and cover bowl with plastic wrap. Chill in refrigerator for at least 30 minutes.
Once dough has finished chilling, preheat oven to 350F and line a cookie sheet with parchment paper
Drop cookie dough by heaping 1½ Tbsp-sized scoops onto prepared cookie sheets, for perfectly round cookies roll dough in your hands into a smooth ball.
Bake on 350F for 11-13 minutes. If desired, gently press additional M&Ms into the tops of each cookie for decoration while they are still warm.
Allow cookies to cool completely on cookie sheet before removing.

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colored Grinch Cookies for your holiday

Brightly colored Grinch Cookies for your holiday cookie tray!

Cookie, Cookies, Grinch, holiday, holiday cookie

via simple cooking, recipe https://ift.tt/2ySYDKU

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Christmas, Christmas Pudding, Cookies, No-Bake, Oreo, Oreo Cookies, pudding

10 Minute No-Bake Christmas Pudding Oreo Cookies!

you will need:

-A packet of Oreos – I choose the double chocolate so I couldn’t see the white centre. You could use any though.

-75grams of white chocolate.

-Red ball sprinkles. These work well for the holly berries. Regular red icing rolled into small balls would work too, as would red Smarties or M.Ms

-A green food icing pen. You can get these sets in any of the supermarkets down the baking aisle. Or holly sprinkles if you can find them.

Directions:

So first up melt your white chocolate in a bowl. You can melt it on the hob or in the microwave. I pop mine in for two minutes and stir half way through. Works a treat.
Next, take out your Oreos and make sure you something to put them on as you dip them into the chocolate.
Carefully dip each cookie into the white chocolate, covering about a third of the cookie. Like this.
Place them on your baking sheet/plate/chopping board and continue dipping each cookie.
Next take three red balls from your sprinkle pack. This was the faffiest bit to be honest – trying to pick out the red balls from the green and white. Tip – just buy a pack of red ones!
Once you’ve added berries to all your puddings, let them dry for an hour or so.

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No-Bake, Christmas, Pudding, Oreo, Cookies,  Christmas Pudding, Oreo Cookies

10 Minute No-Bake Christmas Pudding Oreo Cookies!

Christmas, Christmas Pudding, Cookies, No-Bake, Oreo, Oreo Cookies, pudding

via simple cooking, recipe https://ift.tt/2OoTapR

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Cookies, CRINKLE, GINGERBREAD, GINGERBREAD CRINKLE COOKIES

GINGERBREAD CRINKLE COOKIES

You will need:

3 /4 cup of Butter (softened)
1 cup Brown Sugar
1 Egg
1/4 cup Molasses
2  1/2 cups Flour
2 teaspoons Baking Soda
1 teaspoon Nutmeg
1 teaspoon Ground Ginger
1 teaspoon Cinnamon
Powdered Sugar
Mixer
Cookie Sheets
Food Scale
Cookie Cooling Rack

To make the Snickerdoodle Cookie dough, cream the butter and brown sugar until completely combined.  Add in eggs and molasses and mix until the dough is fluffy. Add in the Baking Soda and spices. Finally, mix in the flour, a third at a time. Refrigerate the dough for 2 hours.
Place the cookie dough ball in a bowl or plate of powdered sugar.  Roll the cookie dough ball in the powdered sugar until it is covered.
Keep the dough in the refrigerator between batches.  The Powdered Sugar on the outside of the Gingerbread Crinkle Cookie will bake up nicer if it is applied to refrigerated dough.
Bake the cookies in a 375 degree oven for 9-10 minutes.
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GINGERBREAD, CRINKLE, COOKIES, GINGERBREAD CRINKLE COOKIES,

GINGERBREAD CRINKLE COOKIES

Cookies, CRINKLE, GINGERBREAD, GINGERBREAD CRINKLE COOKIES

via simple cooking, recipe https://ift.tt/2NFcoCu

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Cookies, GINGERBREAD, GINGERBREAD COOKIES

GINGERBREAD COOKIES


INGREDIENTS:

  • 3 1/4 cups all-purpose flour
  • 1 tablespoon ground cinnamon
  • 1 tablespoon ground ginger
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon ground cloves
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened to room temperature
  • 1/2 cup packed dark-brown sugar
  • 1 large egg
  • 1/2 cup unsulfured molasses
  • optional toppings: simple icing (see below), red hots, sprinkles, etc.


SIMPLE ICING RECIPE:

  • 2 cups powdered sugar
  • 2-3 Tablespoons milk
  • 1/4 teaspoon vanilla extract


DIRECTIONS:


TO MAKE THE GINGERBREAD COOKIES:

  1. In a large mixing bowl, whisk together flour, cinnamon, ginger, baking soda, cloves, salt and nutmeg. Set aside.
  2. In an electric mixer fitted with the paddle attachment, beat the butter and sugar together for 2 minutes on medium-high speed until light and fluffy.  Add in eggs and molasses, and beat on medium speed until combined. Reduce mixer speed to low, and gradually add the flour mixture until just combined.
  3. Divide the dough into two equal portions, and form them each into a ball.  Then gently use your hands to flatten each ball into a 1-inch thick disk, wrap tightly in plastic wrap, and chill in the refrigerator for at least 2 hours or overnight.
  4. Once the dough is thoroughly chilled and you’re ready to bake the cookies, heat the oven to 350°F.  Unwrap the dough and place it on a large, lightly-floured hard surface.  Use a floured rolling pin to roll the dough evenly until it is approximately 1/8-inch thick.  Then use your favorite cookie cutters to cut out your desired shapes, re-rolling the dough as needed to cut out more.  Transfer to parchment-covered baking sheets.
  5. Bake for 8 to 10 minutes, or until the cookies are crisp around the edges and on top. Remove from oven and let cool for 5 minutes, then transfer to a wire rack to finish cooling.
  6. Once the cookies are room temperature, feel free to decorate them as desired with the icing (see below) and serve.  Or store in a sealed container for up to 4 days.


TO MAKE THE SIMPLE ICING:

  1. Whisk all ingredients together in a bowl until smooth.  If your icing is too thin, add in a little more powdered sugar.  If your icing is too thick, add in a tiny bit of milk.
  2. Use a piping bag, or a ziplock bag (with the corner snipped off), or a plastic squeeze bottle to pipe the icing onto the cookies.

GINGERBREAD COOKIES

Cookies, GINGERBREAD, GINGERBREAD COOKIES

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BEWITCHED, Cookies, M&M, M&M COOKIES

BEWITCHED M&M COOKIES

You will need:

1 cup butter (Sweet Cream, Salted)
3/4 cup Granulated Sugar
2/3 cup Brown Sugar (packed)
2 Eggs
1 tsp. Vanilla
2 1/4 Cups Flour
2/3 Cup Unsweetened Cocoa Powder
1 tsp. Baking Soda
1/4 tsp. Salt
M&M’s – Green, Dark Brown, Purple

To make the chocolate cookie dough, mix together the dry ingredients (including the cocoa powder) and set aside.  Cream together the butter and white and brown sugars.  Mix in the eggs and vanilla.  Finally, add in the dry ingredients 1 cup at a time.

To keep the cookies similar in size I measured out 2 oz. of dough for each cookie on my food scale.
I rolled the dough into a ball and pressed the ball down slightly on the cookie sheet.
Randomly press the M&M’s onto the cookie dough ball. This will allow the colorful M&M’s to show up on the top of the baked Bewitched M&M Cookies.  Bake the cookies in a 350 degree oven for 9-11 minutes.

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BEWITCHED, M&M, Cookies, M&M COOKIES,

BEWITCHED M&M COOKIES

BEWITCHED, Cookies, M&M, M&M COOKIES

via simple cooking, recipe https://ift.tt/2NG5s7V

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